Part 13

L s d 5 quarters, 6 bushels of Wheat, 50 2 3 bushels of Wheat Flower, 0 5 11 6 quarters malte, 29 0 72 Barrels Beer, 0 12 10 Brewing 6 quarters Malte, 0 4 0 Bakyng, 0 1 6 82 Geys, 1 0 7 47 Pyggs, 1 3 10 64 Capons, 1 9 8 1/2 74 Chekyns, 0 8 2 84 Rabetts, and Carriage, 0 10 8 Beyf, 4 quarters, 1 0 0 a Lyfte, 0 0 8 a Shodoar & Cromys, 0 0 11 Moton & Welle[1] 1 quarter, 0 0 8 2 leggs of Welle & 2 Shodours, 0 1 0 A Marebone & Suet, & 3 Calwisfere, 0 0 4 1 quarter of Moton, and 6 Calwisfere, 0 0 9 20 Lamys, 1 5 10 Dressyng of Lamys, 0 0 6 Wine, 2 galons, a potell, & a pynte, 0 1 9 Wenegar 3 potellis, 0 1 0 Warg[2] 1 galon, 0 0 2 1/2 Spyce, 3 lb Pepur & half, 0 6 11 4 oz. of Clovis & Mace, & quartron, 0 3 4 11 lb. of Sugur & half, 0 7 0 1/2 lb. of Sinamon, 0 3 4 12 lb. of great Resons, 0 1 0 6 lb. of smale Resons, 0 1 4 1/2 lb. of Gynger, 0 1 10 1/2 lb. of Sandurs, 0 0 8 1 lb. of Lycoras, 0 0 6 4 lb. of Prunys, 0 0 8 1 lb. of Comfetts, 0 0 8 1/2 lb. of Turnesell, 0 0 8 1 lb. of grenys, 0 1 9 1 lb. of Anesseds, 0 0 5 2 lb. of Almonds, 0 0 5 2 oz. of Safron and quarton, 0 2 9 2 lb. of Dats, 0 0 8 Eggs 600, 0 6 0 Butter, 0 2 7 Mylke 19 galons, 0 1 7 8 galons and 2 gal. of Crem, 0 1 3 1/2 Hone 2 galons, 0 3 0 Salte 1/2 boshell, 0 0 8 Fyshe, Fresche, and the careeg from London, 0 3 8 A frefche Samon, 0 2 8 Salte Fyche for the Coks, 0 1 0 Rydyng for Trouts 0 0 8 Mynstrels, 0 16 0 Butlers, 0 1 6 Cokys, 0 17 4

[Footnote 1: Veal, now in the South pronounced with _W_.] [Footnote 2: Verjuice.]

FINIS.